Veal Bundles - cooking recipe

Ingredients

2 tsp. olive oil
1 clove garlic
1/4 lb. sliced mushrooms
1/2 c. sliced parsley
1/4 c. golden raisins
1/4 c. bread crumbs
3 Tbsp. grated Parmesan
1 lb. scaloppine
1 c. chicken broth
1 chopped carrot
1 (14 oz.) can stewed tomatoes

Preparation

Heat 1 teaspoon oil in large pan at medium heat.
Add garlic (saute 30 seconds).
Add mushrooms (saute 3 minutes).
Remove from heat.
Stir in parsley, raisins, bread crumbs and Parmesan.
Lay scaloppine flat.
Spread about 1/3 cup stuffing over each scaloppine.
Roll up and secure with toothpick.
Wipe skillet. Saute rolls in remaining oil in skillet for 5 minutes until brown. Add broth and carrot and simmer 15 minutes.
Remove rolls to plate (keep warm).
Remove picks.
Stir tomatoes into skillet. Boil rapidly 5 minutes until slightly thickened.
Add rolls. Heat through.